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BURNERSPRING 2013 front A Quarterly News Publication for the Foodservice Industry

Star Att raction The Star sparkles under North Into the Wild The Woods fi res up hot menu Best in Show unveils Royal ICC Gold Rush Ballarat strikes gold with Jackson’s & Co The secret to perfectly cooked chips

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Come see us at Fine Food Australia 2013 9th-12th September Sydney Convention Stand HJ20 & Exhibition Centre and learn how you can start saving today from an expert Editor’s Contents Note How the year has fl own, it was only this time last year that we launched the now award winning Frima VarioCooking Centre Multifi ciency® at the Fine Food Show, Melbourne. In the lead up to this year’s Fine Food Show, held in Sydney from September 9-12th, we are delighted to News & Editorial Extra Bits welcome the addition of the Vitamix range of Page 4-5 Page 22 premium blending equipment, to complement Comcater’s already extensive brand portfolio of Chef Focus Dealer Focus world class kitchen equipment. Page 6-8 The Star, Page 24-25 HRC Alliance, Vitamix is a global leader and off ers the most Page 10-11 The Woods, advanced container and blade technology with Product Focus a comprehensive range of food and beverage Customer Focus Page 26-27 Doltone House Hyde Park blending solutions. Suitable for all foodservice Page 12-13 Jackson’s & Co. Page 14-15 Royal ICC operations, Vitamix products are designed to Cafe Focus reduce prep times, improve staff productivity Page 28-29 Cafe HQ, Rational Focus and expand menu off erings. Page 16-17 News & Events Comcater is now authorised to provide service Page 30 to existing Vitamix machines in Australia with Fine Food Focus our 24/7 technical and service support team. Page 18-20 New product guide Employing over 30 factory-trained technicians with four company workshops, located in Brisbane, Sydney, Melbourne and Perth, Comcater are dedicated to off ering the very best service and technical support, and thus, have established the Comcater-certifi ed foodservice technician course, equipping technicians with the very best experience and skills to respond to our ever changing marketplace and demand for knowledge and expertise across the vast amount of products we are now accustomed to. In this spring edition we celebrate Fine Food, Sydney, taking you behind the scenes at The Star and interviewing foodservice icon, Andy North. Editor Senior Copywriter We visit the award winning Doltone House and Michael Wood Janelle Frencham our friends at HRC Alliance. We travel to Country Victoria to visit one of Australia’s fi nest pubs and Creative Director/Copywriter For any comments or suggestions, email: discover what’s happening behind the doors of Susanna Song [email protected] the mammoth operation at RNA showgrounds in Brisbane. Contributors Special Thank you to: Andy North, Courtney Goddard, Craig Haksteeg, Hamish Ingham, Brian Taylor, Michael Wood Erin Templar, Martyn Pearce, Sean Cummings, Ronson Lim, Mark Sweeting, Margo Perkins, Peter Mariani, Darryl Crossan, Paul Rifkin, James Kidman, Russell Hickey, Sergei Magometovs and Sujoy Dey. www.comcater.com.au Front Burner I Spring 2013 Publisher: Comcater Pty Ltd ABN 53 005 974 185 (Incorporating RATIONAL Australia Pty Ltd and FRIMA Australia Pty Ltd) 156 Swann Drive, Derrimut, Vic 3030, Australia Ph: +61 (0)3 8369 4600 l Fax +61 (0)3 8369 4699 4 News & Editorial News & Editorial Fake it until you make it

Walking through the neon-lit streets of Tokyo,kyo, you would be hard-pressed to find a restaurantrant oorr foodservice outlet that is without intricate pplasticlastic replicas of their menu items.

The sight of a giant hotdog slathered in condimentsments may not faze the average Japanese restaurant ggoer,oer, but where English menus range from sparse to non-existent, its saving the nation’s tourists from starvation.

“It can really help,” Italian tourist Alberto Pellegrinirini explains, as he combs lunch venues in Tokyo’s upscale Ginza shopping district.

“I point at the food and I just say ‘I want this, I wwantant that’. It is easier because choosing from a list (inn Japanese) is impossible.”

A sudsy-looking beer, perfectly glazed sushi and decadent deep-fried pork cutlets may lookk The appetising, but these sumptuous-looking morselssels modern- have less-than-tasty origins. day alchemy involves making “In the early 1920’s, a craftsman making modelss a plastic mould for pathological studies, such as skin diseases andnd of the real-life food human organs, was asked to make a number of ffoodood and then adorning it samples for a restaurant,” explains Yasunobu Nose,se, with just the right colours Senior Editor at the leading Nikkei Business Daily,y, to tantalise the taste buds of and who has written a book about food models. passing customers.

This turn of events set off a food revolution in Japan Iwasaki Co., a leading plastic food maker, has an army where the idea spread rapidly as eating out soared of craftspeople who hand paint the models, which in popularity and rural people flocked to the cities. sell for as much as $100 each, although restaurants Unfamiliar to what the city restaurants had to offer, can lease a fake hamburger set for about $6 a month. the models gave country dwellers and locals alike a quick visual rundown of the chef’s specialities “Our main customers are restaurant owners, but before stepping inside an eatery. plastic food samples are increasingly popular among ordinary people,” said Takashi Nakai, Nose suggests that it’s not just the tourists that a spokesman for the company, which started benefit “Nearly a century later, the Japanese have business in 1932 when the samples were made of developed a sense of getting information from wax instead of today’s more durable plastic. three-dimensional signs. You’re calculating lots of things - what kind of side dishes are there, how Efforts to transport the idea to the West have big is the meal, and is it economical?” adding been less than successful, “That’s partly because that plastic food also has a limited presence in we need real dishes to produce food samples so neighbouring China and South Korea. geographical distance is a hurdle” concludes Nakai. L.A. restaurant unveils 23 page bottled water menu

Los Angeles restaurant Ray’s & Stark was hailed by Esquire as “one of the best new restaurants of 2011” and by the Los Angeles Times as “a feast for the senses.” Ray’s & Stark Bar are now back in the press, causing a stir with the launch of their new water menu, featuring 20 different varieties of water from across the globe. Would you eat a The restaurant’s general manager, Martin Riese doubles Frankenburger? as a “water sommelier.” And yes, such a thing supposedly exists. A recent press release claiming Riese has been Scientists have unveiled the world’s first lab-grown certified by the German Mineral Water Association, beef burger. The 140gram patty, which cost more than which is said to offer a week-long course and is one of £250,000 to produce, has been created using strands of the few schools in the world to offer a certification for meat grown from muscle cells taken from a living cow. water specialists. Mixed with salt, egg powder and breadcrumbs to Riese says his selections have been carefully chosen to improve the taste, and coloured with red beetroot juice complement Ray’s & Stark Bar’s Mediterranean-inspired and saffron, researchers claim it will taste similar to a menu and can be paired in a manner similar to wine. normal burger. And if you need help figuring out what all the fuss is about, the water menu comes complete with extensive Professor Mark Post of Maastricht University in The tasting notes that break down each water’s mineral Netherlands, whose lab developed the meat, says the content and flavour profile. burger is safe and has the potential to replace normal meat in the diets of millions of people. “Water has a significant impact on the way we taste food, just as with wine and spirits,” said Riese. “We The project comes with concerns that the meat are already accustomed to pairing food with wine or industry is putting unsustainable pressure on the beer, but many people don’t know that water is just as planet, both through the food required for the animals important to the entire dining experience.” and the methane gas they produce, contributing to global warming. Most notably, there is a $20, 750mL still water bottle from Western Greenland in Canada and a $16, 1 litre “What we are going to attempt is important because I bottle named Beverly Hills 90H2O from the Northern hope it will show cultured beef has the answers to major California Mountains that is produced “in limited problems that the world faces,” explains Post. batches of 10,000 individually numbered diamond-like glass bottles.” “Our burger is made from muscle cells taken from a cow. We haven’t altered them in any way. For it to succeed it has to look, feel and hopefully taste like the real thing.”

The team in Maastricht took cells from organic cows and placed them in a nutrient solution to create muscle tissue. They then grew this into small strands of meat, 20,000 of which were required to make the burger.

Although it is very expensive, the costs of cultured beef are likely to fall as more is produced and the team claim it could be available in supermarkets within 10 to 20 years. 6 Chef Focus

Black by Ezard Star attraction The Star sparkles under North

Andy North hastily flicks through his smart phone, team. It’s really one of the keys to our success in he is eager to show us the beautiful produce he providing a consistent experience to our guests has just received. The sight of perfectly formed and building a great culture”. crimson raspberries and vibrant oranges brighten the eyes of the 25 year veteran chef, now Director And what a success it is. In the wake of an $860 of Food and Beverage at The Star, Sydney’s premier million dollar renovation, The Star now boasts two entertainment destination. of the best Sydney hotels, penthouses and serviced apartments, plus a luxury day spa, upscale retail “I’m obsessed with what I do. Food and beverage and casino area and events and entertainment is a way of life for me” Andy confesses. “I’m very centre. The focus for Andy however, has been practical and look for simplicity, looking at beautiful the arrival of more than 20 restaurants, bars and produce, it still excites me. I take inspiration from cafes, headed up by some of the hottest names in everywhere, if I see a great idea in a shopfront I the foodservice biz including David Chang, Teage take a photo of it. I also eat out a lot. You could say, I Ezard and Luke Nguyen. never really switch off, but it’s not really work to me”. Despite reaching sky heights, Andy reassures it Andy is as passionate about his team as he is his has been an extensive journey to arrive at where food. As he guides us through the rabbit warren he is today. A British native, Andy attended the of The Star back of house, he greets everyone on Thanet Technical College, in Ramsgate, England. his path. “I’m nothing without my team. We are a “In those days only 1 in 3 got into culinary school, family. Everyone knows each other; the food and which is ironic considering now we are crying out beverage team work and mingle with the gaming for skilled staff!”. Sokyo

Balla

The Star 80 Pyrmont Street, Pyrmont NSW Phone: (02) 9777 9000 www.star.com.au

He speaks highly of his lecturers, who he tells were later the Hotel Sofitel, Melbourne where he was very passionate. “I was very lucky to receive the appointed Executive Chef. It was here, some 18 education I did. One memory that sticks out in my years ago, that he first met Rational’s Mark Sweeting. mind was when I got to cook for, and at the home “I met Mark when he first started out at Rational, of British tennis star, Virginia Wade”. after several years of working as a chef. In those days, you would only ever see Rational combi ovens Andy found his love for working in hotels early in banquet kitchens, now they are everywhere!” . on. He credits some of his most important early learning’s coming from his first job at a 5 star hotel, “I have been using Rational in my kitchens for over The Hotel Intercontinental, London. “I worked at 18 years. I have pushed hard to ensure they were the Le Soufflé Restaurant, which you may have included in every kitchen I have worked in since, as guessed, is renowned for its soufflé’s. The art of I really believe in the brand”. creating the perfect soufflé is all about timing- a soufflé waits for no-one. It taught me a lot about “What I appreciate most is the service – the time management and working in the kitchen”. Rational team are all experienced chefs from all different backgrounds, so they understand The sun, sea and sand were initially what attracted what it’s really like to run and work in a kitchen Andy to make the move to Australia. At 26, he operation. When you’re dealing with such big arrived with his girlfriend (now wife) setting numbers as we do, you need something that up residence in Melbourne, where he was first is versatile and reliable. Rational have gone Executive Sous Chef at The Hotel Windsor. the next step with the new SelfCookingCenter Andy found success at the Sheraton Towers and whitefficiency – they really do the job for you”. 8 Chef Focus

The Star’s Event Centre

In 2005, Andy joined the team at Crown created by some of the best chef’s in the business, Entertainment Complex, Melbourne where he setting a new standard for apprenticeship held the position of Executive Chef. His already programs, dedicated to training and mentoring impressive resume was kicked up a notch, those who will be building the future of cooking. overseeing 18 food outlets, maximising potential revenues, driving business strategies, training and “We teach the students that being a chef is a way developing staff and menu planning. He would of life- not just a job. Chefs have become rock stars, later move to the Sebel & Citigate, Albert Park, but this is not the reality of the business. We offer overseeing a $40 million dollar refurbishment. placements in all types of restaurants, and they receive a real hands-on experience”. The call from The Star was unexpected. “It came out of the blue, they were looking for a new The Star’s most recent venture has been the new executive chef. What made my ears prick up was $100 million dollar multi-purpose Event Centre, news of the $860 million dollar renovation they which aims to fill a gap in Sydney’s entertainment were undertaking, it intrigued me to see what their and convention market by being the largest of any plans were”. hotel event space in Sydney. Andy and his team turned to long-term partner, Comcater to provide “To be part of the team at The Star and to work the vast majority of the commercial catering with the many diverse restaurants, bars and food equipment. The new state-of-the-art kitchen outlets has been an unbelievable experience. You includes brands such as Alto Shaam, Cambro, don’t get many opportunities in your career to Garland, Hupfer, Frymaster and Tecnomac. work for a place like this”. “When planning for a foodservice operation of We had to ask the question, what is your favourite this size, it is critical that the equipment can keep place to eat at The Star? Spoken like a true parent, up with the large numbers, be reliable and stand Andy can’t pick a favourite. “Diversity is our point the test of time. It has been an absolute pleasure of difference, you have to build the business to suit being involved in the project. Together, we were the people who live and visit our city. We really able to gain an in-depth understanding of what have something for everyone”. equipment would work best from the people who use it on a day-to-day basis, which is often a rarity “Sokyo is outstanding with its sushi and sashimi, and with projects of this scale” explains Comcater Major then you have Balla, which is a rustic, Italian eatery. Projects Manager, Craig Haksteeg. The wine menu is provided to guests on iPads, where guests can click on a map of Italy to select a regional As we sit in Andy’s office, we admire his vast wine. Momofuku Seiobo, I believe is a real testament collection of books. He pulls out his favourite, to what we have to offer here in Australia, having only Eleven Madison Park by David Humm, which he opened two years ago, the restaurant has already received as a gift from the Momofuku team. His been met with critical acclaim, receiving 3 chefs’ hats”. eyes again light up, as he passionately talks us through his favourite recipes. If passion is anything Andy has also been instrumental in the success to go by, The Star will continue to shine for many of The Star’s, Echo Culinary Institute (ECI). ECI was years to come. Intuitive Technology For Blast Chilling & Blast Freezing

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A walk in The Woods with Once a upon a time, in the not so far away land of Sydney, the legend of The Woods was born... Hamish Ingham Rumour has it that if you enter The Woods, you’re sure to send your tastebuds on an unforgettable culinary adventure. and with this came the opportunity to work in Thankfully, in these woods, you will not encounter some of New York’s leading kitchens. The trip bears or wolves. What you will find is Executive also took Hamish to San Francisco’s Chez Panisse Chef Hamish Ingham and his brigade serving up where daily menus were created based on local some wildly exotic dishes you won’t easily find on seasonal produce. menus elsewhere. Through this experience, Hamish harnessed a With a family history rooted in the foodservice deep found appreciation for the use of organic business, Hamish Ingham – heir of Nobby’s Nuts, and sustainable produce. Equipped with his began his career in 1990 as an apprentice Chef in new learning’s, Hamish headed back home to Sydney’s iconic Boronia House. On completion of his the kitchens of Billy Kwong’s and worked there apprenticeship, Hamish was offered the Sous Chef until 2009. His time at Kwong’s brought on position at the award winning Milsons Restaurant. opportunities to work on cookbooks, appear on television shows but more importantly - meeting By 2000, Hamish had moved his way up to work his wife and restaurateur partner, Rebecca Lines. with some of our industry greats including acclaimed Chef and TV personality - Kylie Kwong of Like a match made by the food Gods, Hamish Sydney’s reputed Billy Kwong restaurant. It was here, and Rebecca joined forces to develop their new under the guidance of Kylie that Hamish developed culinary venture - Bar H. Tucked away in the tree his skills and passion for exquisite Asian cuisine. lined suburb of Surry Hills, Bar H focuses on new- age Asian cuisine where a star ingredient shines In 2004, Hamish took home the coveted on the plate with a well balanced supporting cast. ‘Josephine Pignolet Young Chef of Year Award’, The Bar H concept promotes the use of only the The Woods, Four Seasons Hotel Sydney 199 George Street, Sydney NSW Phone: (02) 9250 3160 www.thewoodsrestaurant.com.au freshest of seasonal produce off set by mouth- surface available on the market. Hamish outlines the watering sauces in a casual dining atmosphere. importance of reliable equipment during service and how it is critical to choose the right tools for the The word spread like wildfire, Hamish now has job at hand to meet customer expectations. his own range of delicious sauces so foodies can create their favourite dishes at home. After The central theme tying in with the name of the achieving a 2013 Good Food Guide hat for Bar H, restaurant is a tall wood-fired oven and grill. Hamish was well onto the next chapter, The concept of the restaurant centres around collaborating with Sydney’s Four Seasons Hotel home-grown food and friendly service with a and giving birth to a new food destination - menu that celebrates the use of fresh seasonal The Woods. produce cooked and flavoured by different Australian woods. Set within the ground floor confines of The Four Seasons Hotel, The Woods is a modern and open- With an ethos around wood-fired cooking taking plan restaurant offering seating for 180 diners. foods to a new dimension, Ingham’s vision for The interior is the masterpiece of local restaurant The Woods is all about the art of simplicity – designer Michael McCann. Featuring polished showcasing the purest ingredients in a light, floorboards throughout, a decorative ceiling and fresh, balanced way using the evocative nature of a live herb garden embedded in quirky pot plant burning woods. From olive to grapevine, lemon, sculptures resembling organic rooted vegetables. orange, apple, peach wood, oak wine barrel, mushroom stumps, spruce tips and mallee stump - A spacious low-benched open kitchen creates Hamish exhibits his art with flair and precision. a theatre where Hamish and his team of Chefs work their magic during service using the latest Also featured is a bar on entrance with its own kitchen equipment from Comcater. Within this lighter menu, a semi-private dining room, which open space resides the Rational SelfCooking even has its own separate entry path – an ideal Center whitefficiency oven - this kitchen workhorse hideaway for larger bookings and functions. can pump out meals in bulk or to order with its Efficient LevelControl system swiftly and efficiently. With Hamish at the helm, The Woods is leading the Alongside is a Garland restaurant range cooking way in a new food-focused strategy for the Four line up with high performance Starfire Pro burners, Seasons Hotel in claiming their status as a ‘go to’ a versatile chef oven and the largest cook top culinary destination. 12 Customer Focus

Jackson’s & Co strikes gold Interview with Jackson’s & Co. Director, Brian Taylor

“I’m a big believer in Ballarat. I love the town, and the town. Jackson’s & Co in many ways is sharing want to see it grow” explains Brian Taylor, Director the story of Ballarat and its proud history”. of Ballarat Hotel, Jackson’s & Co. This tribute appears most strikingly in the Breathing new life into this historical town, Jackson’s decorative iron lacework that adorns the first & Co opened earlier this year to a roaring trade. floor terrace. The impressive terrace was first A firm favourite with the locals, Jackson’s & Co constructed at the turn-of-the-century, but was has quickly gained widespread attention. Just later destroyed after the introduction of a council take review site urbanspoon, where fans have by-law in the 1960s. The newly restored balcony proclaimed Jackson’s & Co as the ‘best breakfast spot took over 18 months to plan and build and in Ballarat’ with ‘steak to die for’. received a special recognition award from the National Trust. Not only has the food gained attention, but also the extensive refurbishment the venue has “We hid construction from public view and were undergone. Established as a hotel in 1861, very hush hush about the entire project. By nature, Jackson’s & Co has a rich and colourful history humans are inquisitive creatures, so we let people’s of entertaining people. In a time where we are imaginations run wild; it proved to be a great witness to many beautiful historical buildings marketing exercise for us”. being bulldozed, often for something more profitable, Brian and his team have stayed true to With renovations now complete, Jackson’s & Co the history of the building, refurbishing the venue now features three stylish floors, a ground floor to recapture its natural beauty. cafe and restaurant, first floor function space and a rooftop cocktail terrace, with each floor having its “We hired former Ballarat High School teacher- own bar and kitchen space. turned-amateur historian Barry Ryan, to research the building and its history. It was very important “We wanted to offer a more urban-contemporary to us to be sympathetic to the history of the venue, experience to the people of Ballarat, with a great but also to invigorate it. “ menu, great service and layout, while remaining a friendly and unpretentious country hotel, as it “We want people who live and visit the town to be should be”. excited with their surrounds, building a future for Jackson’s & Co. Corner of Mair & Lydiard St, Ballarat. Victoria Phone: (03) 5338 8101 www.jacksonsandco.com.au

The menu is a reflection of the seasons and business based on price, but on developing not dissimilar to the hotel itself, a wonderful strong relationships. For this, I have faith in what amalgamation of both the past and present. Stephen and Comcater are going to deliver, we are likeminded, and will always make the time to sit Chef Martyn Pearce describes the menu as down, turn the phones off and listen and act on “traditional and homely, but served with a twist”, what we need”. such as the famed pork belly, served with poached cinnamon pear, parsnip puree, pan-fried scallops, The Jackson’s & Co kitchen is like stepping into a twisted greenery and pork jus. Comcater showroom, it’s full of premium quality equipment including Brema ice makers, Cambro Brian’s philosophy on customer service is simple, shelving and storage, Comenda warewashers, but refreshing. “Be personable, relaxed and above Frymaster fryers, Garland ranges, Lincoln impinger all be honest. We deliver a service that is without ovens, Rational combi ovens and Tecnomac blast pretension, and teach our staff to engage and work chiller-freezers. out how our customers are feeling”. “We are very fortunate to have equipment that is This is echoed in Brian’s future plans to offer high performing, reliable and, at the end of the day cocktails, minus the menu. “Guests will simply tell simply makes life easier. If I had to pick a favourite, our bartenders what they feel like, what flavours it would be our Lincoln impinger oven. The Lincoln and liquors they prefer, and by engaging with and is practically fool-proof, you can whack it up to 300 understanding the customers desires, they will degrees, and it doesn’t burn. We use it for grilled create each guest, what is in effect their very own skewers, sausages - which come out really well, baked signature cocktail”. eggs, baked beans and steak- which in 4 ½ minutes go from rare to well done” concludes Martyn. One of the most pivotal decisions for the team was choosing the right kitchen equipment. For this, “The food culture is quickly catching up here in Brian called upon Comcater’s Area Sales Manager, Ballarat. Other businesses are following in our Stephen Wilson. footsteps; they even come in here and take notes! A Ballarat boy born and bred, I welcome this, “We have known each other for about 5 years because it’s only when we work together, that we and during this time have developed a bond, will achieve our goal, in building the best future for both professionally and personally. I don’t do this town and its people”. 14 Customer Focus

Uplifting convention

Established in 1875, the iconic Brisbane Stage one began in April 2011 with major works Showgrounds has played host to countless to transform the industrial pavilion building into a memorable events that have enriched the world–class convention centre. Having undergone city’s cultural history. From the very first Royal a complete redesign, the Royal International Show () in 1876 to 1928 when Convention Centre (Royal ICC) is now open to Sir Donald Bradman made his debut on the main the public and offers the best in venue hire with oval in the first Australia vs England International unique features and five star service. Test Match, the is steeped in history and character. Situated within the Brisbane Showgrounds, Royal ICC is spread across two levels. The centre boasts In 1919, the Showgrounds was turned into a 4,500 square metres in exhibition space, three temporary hospital for victims of the Spanish halls totalling 3,210 square metres, seven meeting influenza epidemic. During WWII, troops also used rooms, two board rooms, plus a 1,200 square metre the grounds for training and accommodation but commercial kitchen fitted with state–of–the–art vacated punctually every August for the Ekka show. kitchen equipment from Comcater.

In 2010, after seven years of planning and Catering plays a major part at the Royal ICC. It took development by the The Royal National years of planning and execution to deliver a facility Agricultural and Industrial Association of capable of producing fine dining quality cuisine Queensland (RNA) council, the site was approved with speed and efficiency. Featuring a central for a major revamp. The $2.9 billion dollar production kitchen supported by two serveries, the regeneration project is the largest Brownfield design was modelled on the foodservice facilities at development of its kind in Australia. the Adelaide Convention Centre.

Assigned with this mammoth task, Lend Lease was Detailed plans were developed by Food set to transform the 22–hectare site into a Service Design Solutions (FSDS) to meet strict mixed–use residential and commercial precinct requirements of the Health Department, that will be synonymous with events, fashion, Architects, Engineers and Contractors. FSDS lifestyle and culture. worked closely with Comcater and the Royal ICC Catering team to select the best kitchen The regeneration project is also expected to deliver equipment for the job. $300 million per annum in economic benefits to Queensland, whilst supporting Brisbane’s future The Royal ICC Catering team is now able to use the economic and population growth by creating at Cook Chill method to produce thousands of meals least 2,000 jobs a year over the life of the project. with pin–point accuracy and consistency. The Brisbane Showgrounds 600 , Bowen Hills, Brisbane QLD www.rnashowgrounds.com.au

Executive Chef Sean Cummings credits their success services, Royal ICC is equipped to host an array to the high–tech kitchen equipment invested in of events including conferences, fashion shows, helping streamline their catering operation. product launches, exhibitions, music festivals, weddings – just to name a few. Featuring German engineering with cutting–edge design and functionality, Rational ovens are Another unique feature of the Convention Centre praised by chefs worldwide. The ten Rational is its world class custom built operable ceiling 40–tray SelfCooking Center whitefficiency combi grid system which can cut exhibition set–up times steamers were the first, with the new Finishing up to 24 hours. The system features 30 x 9 square systems ordered in the Southern Hemisphere. metre grids each capable of loads of up to 700kg. This rigging system can be controlled remotely to The unique Rational Finishing system enable chefs position banners, lighting, audio visual equipment, to serve up to 3,000 plated meals in just 30 minutes. without the need for scissor lifts. Meals are cooked in advance to perfection and Finished in the Rational moments before service, This means less labour, reduced time and set–up with time to spare for adding the delicate finishing costs. In fact, the Royal ICC is the only centre touches such as sauces and garnishes. currently in Australia to have implemented this system. This advanced system not only helps to reduce time and labour, it also takes away the stress Apart from the new convention centre facilities, of the last minute service rush. In addition, the the Brisbane Showgrounds boast many other Royal ICC kitchen is also fitted with the award unique features. This includes a main arena with winning Frima VarioCooking Center, Alto Shaam grandstands capable of accommodating 20,000 cook and hold ovens, energy efficient Frymaster people, amusement areas, 740 horse stables, fryers, heavy duty Garland Master series cooking ample on–site parking plus a great range of indoor equipment plus their secret weapon – the Hupfer and outdoor spaces ideal for events of any kind Eucon conveyor system which creates an efficient and scale. production line designed to speed up the dressing of plated meals in a temperature controlled room. The Brisbane Showgrounds has long been an integral element of Queensland life and culture Royal ICC employs a team of in–house executive for over 100 years. And as the times change, the chefs with a diverse mix of cuisine specialties and Brisbane Showgrounds continues to innovate and backgrounds to help tailor menus that can suit evolve, ensuring it remains an events destination all needs and budgets. With dedicated in–house for the next generation. 16 Rational Focus

RATIONALNEWS

Rational Asian Master Chef - Ronson Lim wows chefs with the SelfCookingCenter® Australia off ers a wide range of dishes and cuisines from around the globe thanks to our multicultural diversity and the culinary infl uences over the past 25 years particularly from Southern Europe and more recently Asia.

Today a Sunday Yum Cha lunch is as popular as a good old Sunday roast for many families around the nation. Australians love their food and our taste is now more acquired to fresh hot, spicy, sweet or salty dishes, therefore it makes perfect sense that the cooking equipment used in today’s commercial kitchens needs to be fl exible and as multipurpose as possible to meet the demands of Australian foodies.

Rational, always the innovator, revolutionised kitchens around the globe with the invention of the Combi Steamer back in 1976. Today they continue to lead the way by educating operators on how to expand menu off erings by cooking exceptional Asian Cuisine with the new SelfCookingCenter® whiteffi ciency®.

Earlier this year, Rational Australia had the pleasure of hosting Asian Cuisine Master Chef - Ronson Lim to demonstrate the diversity and fl exibility of the The intelligent Effi cient LevelControl® allowed Chef SelfCooking Center® whiteffi ciency®. Ronson to cook mixed loads at the same time, Chef Lim travelled all the way from Malaysia to steamed Barramundi, and drunken prawns were share with Australian Restaurateurs his experience cooked with Chinese steam vegetables, Dim Sum in producing the fi nest Asian Cuisine using the and Hainanese chicken rice without even a hint of SelfCookingCenter® whiteffi ciency®. fl avour transfer.

Full house demonstrations were held in both The SelfCookingCenter® whiteffi ciency® 10 tray Melbourne and Sydney. Chef Ronson impressed takes no more than 1 square metre footprint the audience speaking in six diff erent languages but is capable of producing meals of any style and cooking up mouth-watering Peking Duck, for any number, it can replace the traditional succulent pork belly with crispy skin, fl avour steamer, roast oven, griller, wok and rice cooker. infused drunken prawns, a variety of steamed The SelfCookingCenter® whiteffi ciency® off ers Dim Sums and even fried rice! The amazing up to 30% greater load and 20% reduction in SelfCookingCenter® whiteffi ciency® is capable of consumption of resources compared to previous cooking up to 24 whole Peking Ducks in 50mins. models. The intelligence of the SelfCooking Center® whiteffi ciency® ensures consistency, Rational presents its new VarioSmoker effi ciency and simplicity to minimise kitchen management, resources, time, labour and energy.

If you’re looking to expand your menu off erings or would like to register your interest for a Rational Asian Food Demonstration or Rational Cooking Live event, please contact Janine Labuscagne on (03) 8369 4600 or email [email protected]

New roasting and baking pan accessory

Rational´s new VarioSmoker allows chefs to smoke meat, fi sh and vegetables, and get a tasty, natural smoking fl avor without having to buy a separate smoker.

With the new roasting and baking pan, many From now on, everybody can smoke in a Rational typical pan-fried dishes such as the original combi-steamer. This is possible thanks to Rational´s tortilla, paella, Swiss Rösti, quiche, pancakes as new VarioSmoker. “With our VarioSmoker, chefs can well as small pizzas, cakes and many more can cook and smoke at the same time. This saves on now be prepared in the SelfCookingCenter® time, space, and investment costs, because there is whiteffi ciency® and CombiMaster® Plus in just no longer any need to buy a separate smoker. a few minutes. Combined with a carrier plate, even the production of large quantities will The VarioSmoker can be used as an accessory become child’s play. To enable a large number in all Rational appliances since 1997, with the of applications, we are off ering the roasting and exception of our 202 models. The smoker baking pan in two sizes (Ø 16 cm and Ø 25 cm). just has to be placed in the cooking cabinet, owners of a unit can start smoking right away, The excellent heat conductivity of the wavelike whether in manual mode, or using the proven fl oor ensures that the best possible browning is SelfCookingCenter® intelligence. always achieved, and in just a few minutes. The special Trilax® non-stick coating also prevents The VarioSmoker is suitable for smoking meat, the products from sticking. fi sh, and vegetables, and works with conventional smoke materials, such as wood chips or pellets. The roasting and baking pan has side handles The real, original, and individual smoke fl avour is and is easily stacked, which makes it very easy to achieved through the variation in temperature and work with. cooking time. 18 Fine Food Focus Fine Food Australia 2013 Sydney Convention & Exhibition Centre 9–12 September 2013

Come along to Australia’s largest trade event of Talk to Comcater’s friendly team and get expert International food, beverage and equipment for advice on how the right equipment can help the retail, foodservice and hospitality industries. improve quality, consistency, speed and efficiency Connect with over 1,000 exhibitors and discover to streamline your business - but most importantly, new products, trends and ideas for your business. boost your bottom-line.

Visit Comcater on Stand HJ20 for non-stop For more information on Comcater’s equipment live cooking action and exclusive show only range, please visit www.comcater.com.au special offers. Get inspired by the latest technological advancements in foodservice We look forward to seeing youy at the show! equipment and discover more efficient ways to cookcook,, chill,chill, prepare,prepare, transport,transport, store and washwash VISIT STAND with Comcater’s extensive rarangenge of world-class ccommercialommercial kitchen equipment. HJ20

• Live Cooking Action • Expert Advice on Kitchen Equipment • Show Only Special Offers Product launches

NEW NEW

Gas Cooking Camduction® Camshelving® Equipment Complete Heat Tray-drying Rack Comcater is pleased to launch Cambro introduces a new the all new Trueheat Gas System Shelving Drying Rack that Cooking Equipment range, works great with Camshelving with improved performance, Cambro are excited to and Camshelving Elements safety features and a complete showcase their award winning Stationary or Mobile shelving style makeover. Camduction Complete Heat units. These drying racks System featuring revolutionary provide convenient, sanitary The new Trueheat range technology for long-term heat storage for foodservice trays, features a ‘Euro style’ rounded retention of cooked meals. cutting boards, lids and baking front rail which is not only sheet pans. You can dry up to 84 aesthetically pleasing but also Camduction is perfect for trays on a standard 48” unit! aids cleaning. hospitals and aged care facilities • Secure storage of kitchen looking for a system that is supplies Featuring the highest quality SIT reliable and easy to use. • Easy to clean & transport components, added protection • Lifetime warranty against rust bars to prevent trays dropping The Camduction System will and corrosion on posts and on oven pilot assembly, new consistently heat up to 20 traverses chrome oven racks and plus heat retention bases at once, many more improvements. allowing for a base to be ready every 12 seconds with reliable Combo Cart™ Plus Designed for Australian temperature holding for up to commercial kitchens, the new 60 minutes. The heat from the The most versatile holding Trueheat range offers all the base will get transferred to the cabinet on the market! Holds a features and performance at a plate and food over time to keep variety of hot fraction of the price. the contents hot and fresh. or cold food, with or withoutt electricity. VISIT STAND HJ20 Visit Comcater on stand HJ20 and get expert advice on your foodservice equipment needs, or visit www.comcater.com.au for more information. 20 Fine Food Focus

Cambro ahead of the rest

Camshelving® Basics Series

Innovative design, reliability and unmatched value come together seamlessly for the latest in commercial foodservice shelving by Cambro. To meet market demand, the new Basics Series of shelving has been designed to give operators safe, strong, storage solutions in a much more NEW affordable way than ever before.

The Basics Shelving Series has been rigorously tested for strength, durability and performance. The range offers flexibility in design, ease of assembly and cleaning with dishwasher safe shelf plates. Camshelving Basics Series Offers:  Affordable Commercial Shelving Built to last, Cambro shelving is resistant to moisture  Lifetime warranty against rust and corrosion and chemicals, and won’t peel, dent or warp. Better  Flexible design to fit into any space yet, Cambro offers a lifetime warranty against rust  Easy to assemble, adjust and configure and corrosion ensuring a rust free food  Easy to clean with dishwasher safe shelf plates storage environment – vital for a hygienic and  Rust-free, resistant to scratching, peeling HACCP–compliant foodservice operation. and warping

VISIT STAND HJ20 Visit Comcater on stand HJ20 and get expert advice on your foodservice equipment needs, or visit www.comcater.com.au for more information. FOOD. IT’S OUR BUSINESS.

Connect with your industry when Fine Food Australia returns to Sydney in September showcasing the latest catering products and equipment. Discover new business opportunities and learn about the latest trends and technology in catering. With over 1000 national and international exhibitors, there is no better place to reinvigorate your food business. For free entry, register online at fi nefoodaustralia.com.au before 9–12 SEPTEMBER 2013 29 August 2013food using priority code BURNER Sydney Convention $30 admission applies at the door for visitors that don’t pre-register online. & Exhibition Centre

it’sStrictly trade only. Entryback is restricted to members of the retail, foodservice andin hospitality sydney. industry. Proof of business identifi cation may be required. Persons not in these categories, fi nefoodaustralia.com.au including children, will not be admitted at any time. No prams permitted. 22 Extra Bits Food Trivia

Q1) What vegetable, known as the Q5. Pho is a traditional soup made from Q8) Which of the following terms was “pie plant,” has poisonous leaves? noodles and thinly sliced meats. often applied to a pie shell in the a) Rhubarb From which Asian country does pho Medieval and Renaissance periods? b) Pumpkin originate? a) Collar c) Taro a) Vietnam b) Cartwheel d) Cabbage b) Indonesia c) Coffi n c) China d) Cask Q2) The country known for the proverb: d) India “Coff ee should be black as Hell, strong Q9) The seeds that are produced from this as death, and sweet as love.” is? Q6. In 1783 King George IV of England plant are commonly used in Indian a) Turkey began ordering porcelain for use cooking as a spice, and also as a b) Columbia by the royal family. What type of yellow dye. The name of this plant is? c) Italy porcelain did he order? a) Valonia d) Mexico a) Staff ordshire - made in England b) Cochineal b) Wedgwood - made in England c) Fenugreek Q3) If you add egg yolks and heavy cream c) Delft - made in Holland d) Genipapo to a Veloute sauce, which traditional d) Sevres - made in France French sauce is this? Q10) What is the main ingredient of the a) Espagnole Sauce Q7) Both chocolate and coff ee have the liqueur Quetsch? b) Veloute Plus Sauce chemical C8H10N4O2 in common. a) Pear c) Allemande Sauce What is this better known as? b) Plum d) Bordelaise Sauce a) Sugar c) Apple b) Caff eine d) Peach Q4) Bombay Duck is a delicacy in Anglo- c) Fat Indian cuisine. Despite its name, it d) Nicotine is not a duck. What would be a more accurate name? a) Bombay Goose b) Bombay Fruit c) Bombay Fish

d) Bombay Goat

Q10 Q9 Q8 Q7 Q6 Q5 Q4 Q3 Q2 Q1 Answers: Trivia Food (b) (c), (c), (b), (d), (a), (c), (c), (a), (a),

little known facts

Former USA President Ronald Reagan was such a huge fan of Jelly Belly Jelly Beans that Lemons contain more they were served at his 1981 sugar than strawberries. inauguration. Three tons of jelly beans were served on that one day.

Apples, not caff eine, are Mr Potato Head was more effi cient at waking you fi rst manufactured and up in the morning. distributed by Hasbro in 1952.

In the 17th century, the The ‘dingo fence’ in Australia is Bride’s pie was a popular the longest fence in the world dish at weddings, which (5,530km) – about twice as was fi lled with sweet long as the Great Wall of China. breads, a mince pie or a mutton pie. An industry website like no other! All day buzz Muzz Buzz - Drive Thru Coffee chain have launched their all new hot food range across 51 stores nationwide.

Thanks to the newly installed high-speed Menumaster MXP ovens, Muzz Buzz can now toast to order, ensuring the food is deliciously fresh and piping hot.

Menumaster MXP ovens cook up to 15 times faster than conventional ovens, so Muzz Buzz customers can have their breakfast prepared in the same time it takes to make their coffee.

After setting themselves Foodability is a FREE Australian online foodservice-specific apart with great convenience website designed and written especially for chefs, cooks, and friendly service, Muzz caterers and all those employed in the industry. Buzz can now offer all day brekky and a greater selection Found at www.foodability.com.au the site offers produce of hot food to-go, the market reports - covering fruit, vegetables, meats, poultry/ perfect complement to game and seafood; as well as information on hot products, your morning coffee fix. new ingredients and the latest food news and trends. www.muzzbuzz.com.au There is also a suppliers directory which makes it quick and easy to find what you’re looking for.

For those that plan ahead there is a detailed month-by- month seasonal calendar and also a glossary in case you Best Internal Fit Out want to check up on something. under $10 Million What makes Foodability different is all this information is Leeda Projects Pty Ltd - Print Hall collected and uploaded onto the one website which saves you time. With a long list of award- 2013 winning pubs and Speaking of time saving, the team at Foodability knows restaurants under their belt, how important it is, so they also offer a unique “Search EXCELLENCE IN Colonial Leisure Group’s 4 You” service which allows you enter what you want CONSTRUCTION (CLG) latest addition is Print to read or would like to know about and then, for the AWARDS Hall, Perth’s first multi-level most popular topics of that week, Foodability will do the dining and bar precinct. research for you. It can be anything, from how to cook with a certain ingredient, seasonal recipes or the latest cooking Print Hall resides in the magnificent heritage-listed trends – the limit is your imagination. building that was once the old Newspaper House on St Georges Terrace. Designed by Projects of Foodability’s aim is simple: to provide content that is Imagination, with Leeda Projects Pty Ltd appointed current, concise, accurate, easy to understand and relevant as project manager and builder, the brief was to turn to you. the multi-level complex into an opulent world-class entertainment venue whilst preserving the building’s 1930’s architectural charm.

The result of this collaboration is an award-winning venue that pays homage to the building’s history. Print Hall boasts four levels of bars and restaurants fitted with SPECIAL OFFER world-class kitchen equipment from Comcater to match. Comcater would like to take this opportunity to Visit www.foodability.com.au and sign up congratulate Print Hall and CLG on the opening of this today for FREE. Enter you saw Foodability in outstanding venue, and Leeda Projects Pty Ltd for taking this magazine and go into the draw to win a out the title of ‘Best Internal Fit Out under $10 Million’, Wusthof’s Cook’s Knife (RRP $209). awarded by Master Builders Excellence in Construction (Western Australia). Entries close November 30. www.leeda.com.au 24 Dealer Focus

Campbelltown Catholic Club

59 Hartley Road, Smeaton Grange, NSW Ph: (02) 4648 6000 HRC Alliance www.hrcalliance.com.au Interview with Owner, Peter Mariani

Sydney’s HRC Alliance is renowned for creating quality, functional and profitable commercial kitchens and bar fit-outs. With over 35 years’ experience, the team at HRC Alliance are here to offer you the right advice, equipment and service, to bring your kitchen and beverage service visions to life. Owner Peter Mariani shares the story so far.

Peter, tell us about the history of HRC Alliance. We are also very proud and fortunate to have many HRC began over 35 years ago. HRC Alliance, as it loyal, repeat customers, including Campbelltown is now known was formed in 2003 and was the Catholic Club, who we have grown together with coming together of three companies, to form over the past 10 years. the company as it now stands. Amongst these companies was HRC Project design which was in How has your business evolved and changed operation for over 25 years and was a major force over the years? in the food and beverage industry, carrying out We have diversified significantly over the years. many of the large installations in clubs and hotels Historically, 95% of our clientele came from the throughout NSW. club and bar industry. But facing tough gaming laws, liquor licencing and smoking laws, it has put Today, the majority of our clientele are builders a lot of pressure on the industry. We have now within the bar and club industries. We primarily diversified and provide our services to restaurants, carry out design & construct jobs in NSW but also hotels, schools and aged care. within Southern Queensland and Northern Victoria. What is the biggest challenge facing the What has been your company highlights? industry today? There have been many! I would say watching the Remaining competitive in a limited marketplace. clients we have worked with flourish and grow, There is now more competition than ever before forging successful and profitable businesses. It has and we are all fighting for the same market share. been a great privilege working with high profile The marketplace has also considerably shrunk, businesses such as Sokyo, The Star, Sydney. particularly with the effects of the GFC. Campbelltown Catholic Club Doltone House

“I started working with Darryl over 20 years ago. It’s always been very easy doing business with HRC Alliance, especially given our close proximity. Darryl and I will bounce ideas off each other, he listens to me and what sets HRC Alliance apart is they really care about the functionality of the kitchen. If anything does need to be modified, it’s sorted out quickly.

“I would say 99% of our equipment has come from Comcater. My favourite piece of equipment? A tough choice between our Garland grill, which is our showpiece, and turns out 200 steaks a night and our Frymaster fryers- they deliver the fastest recovery times in the business”.

Executive Chef, Paul Rifkin, Campbelltown Catholic Club, Sydney. Campbelltown Catholic Club

Tell us about your team, what do they bring to Tell us about your relationship with Comcater? the operation? We have worked with Comcater for over Together, we offer a wealth of experience to our 10 years. We continue to work with Comcater for clients. Darryl Crossan, our Sales Manager has over the top quality products they supply, including 25 years’ experience, our Estimator Barry Sheaves many of our most requested products such has over 30 years and many of our floor staff have as Rational and Frymaster. Rational is our top been with us since day one. selling product, for our clients, I think it boils down to the flexibility and versatility it offers to From our Smeaton Grange–based factory, we their foodservice operation and the fact it can offer a one stop shop. We provide drawings for eliminate the need for other products, saving on all projects including services drawings for sites, costs and space. shop drawings for manufacture and built drawings for completed projects. We are specialists in the What trends and/or technologies do you fabrication of the highest quality stainless steel foresee growing in popularity in the coming bench work and in addition, provide commercial years? kitchen and catering equipment to the catering, The FRIMA VarioCooking Center Multificiency club and hotel industries. definitely! Its power, the cost savings and versatility make it a must have, particularly for high Do you believe customer expectations have production kitchens. I also think more and more changed over the years? commercial catering equipment will be purchased Definitely, today’s customer has higher for domestic use, which opens up a brand new expectations and with technology at our fingertips, market for us. customers are more knowledgeable, knowing what they want and don’t want. The process Please turn to the next pages to view HRC of planning the design and fit-out of jobs now Alliance’s latest project, Doltone House Hyde Park. takes much longer, so with this all in mind, you For more information on HRC Alliance, contact the really need to listen to your customers and work friendly team on (02) 4648 6000 or visit alongside them to understand what they need. www.hrcalliance.com.au 26 Product Focus

A class act Doltone House redefines glamour with new Hyde Park venue

The Doltone House Venue & Catering collection as market leaders, has been their unwavering includes many of Sydney’s best wedding commitment to their clients. reception and function centres, conference venues, meeting rooms and unique event spaces. “Whether it’s a wedding or a corporate event, we Bold, unique and with the promise to avoid the are representing our clients, often on the most mediocre, Doltone House are delivering events important days of their lives. They have entrusted with impact. in us, which is something we don’t take lightly. We go above and beyond to deliver a hand-crafted Event managers will once again be opening their event experience with wow factor, leaving our little black books, as the group welcomes its latest guests elated and talking about the event (and addition, Doltone House Hyde Park. for the right reasons) for years to come” Doltone House Group Executive Chef, James Kidman Having undergone a dramatic interior design explains. refurbishment, headed up by leading architect Koichi Takada, Doltone House now features 5 “It blows me away how many regular clients we metre high ceilings with an abundance of natural have. The amount of families we have looked after light from floor to ceiling windows, offering for generations; weddings, birthdays, christenings, uninterrupted views of Sydney’s Hyde Park. you name it. We share this relationship with hundreds of families. This is really the key to our The sweeping staircase, gold mirrors and purpose- success, we may have grown to become a large made crystal chandeliers provide a grand entrance company, but have stayed true to our family feel”. to the timeless, old-world glamour that is the Hyde Park ballroom. For a more contemporary feel, James has been instrumental to the success of the Manhattan and Avenue rooms offer a lighter Doltone House, with his extensive experience and palette of creams combined with sapphire blue in skills leading the kitchens of Doltone House’s four New York Style. venues. His experience is broad, including 8 years as Executive Chef at the famed Otto Ristorante, There is no denying the glamour and beauty of the Woolloomooloo and the Sculpture Garden venue- however it’s not the sole focus. What truly Restaurant at The National Gallery of Australia, sets Doltone House apart, establishing the group Canberra. Doltone House Hyde Park Level 3, 181 Elizabeth Street Sydney Phone: (02) 8571 0622 www.doltonehouse.com.au

Operating from one of the most multicultural cities The superior technology allows you to boil, pan-fry in the world, the team not only understands the and deep-fry all in one compact and convenient unit. importance of offering a diversity of cuisines- but getting it right. Take their Italian dishes, which “The best thing for us is its pressure cooking have been mastered to ensure they are Nonna capabilities. The results are outstanding. It’s approved. We would argue they are even better amazing, we take 400-450g of beef cheek, cook (just don’t tell Nonna that!). under pressure, and now only lose 10% protein, as opposed to 40% protein loss in a traditional The menu vision is consistent throughout all pressure cooker”. venues, “an a la carte feel, delivered with mass techniques”. This is not without its challenges, Featuring the patented VarioBoost heating system, particularly with several events running at once, the Frima VarioCooking Center Multificiency and in excess of 700 guests per function. allows you to cook up to three times faster than conventional appliances. “The VarioBoost is To keep up with demand, save time and costs, but phenomenal, from the time you push the button, most importantly deliver an exceptional dining and grab your produce, the water has boiled. This experience to their clients, James insisted on feature alone has saved us a considerable amount the Frima VarioCooking Center Multificiency at of time”. Doltone House, Hyde Park. “We cook ragu’s and Napoli sauce now in half the “It’s an awesome piece of equipment. At first, time. The Frima also makes a beautiful stock, in half we thought it would work well in our kitchen, the time it traditionally takes, over 100L of stock but it was still just a nifty toy in our minds. But per batch, with a beautiful end result; completely then we started to dig deeper, and learnt its true clear like a consommé”. capabilities. The Frima has grown to become the most valuable item in our kitchen”. “Thinking back to my days at Alto, I think of all the applications we could have used it for. I can’t The Frima VarioCooking Center Multificiency is envisage a 5 star hotel, function centre or large a multi-purpose cooking system combining the scale kitchen that would not want a Frima in their functions of a tilting pan, kettle and deep-fat fryer. kitchens. They are the future of our kitchens”. 28 Cafe Focus

A league of their own Interview with Food and Beverage Manager, Russell Hickey

Returned and Services League or better known youth programs, and projects for the disabled – just these days as RSL, was formed in 1916 by troops to name a few. returning from WWI. The underlying philosophy of the league is mateship, preserving the spirit of Starting out over 40 years ago in a humble tin camaraderie formed amidst the carnage of battle shed, Kedron–Wavell today stands tall and proud and honouring the memory of the fallen. This is as a multi–level entertainment complex boasting as true now as it was when the league was first restaurants, bars and lounges, a vast gaming area, formed. weekly live music and events plus 8 function rooms with the capacity to cater for up to 500 people. Today, the RSL is one of the oldest and most respected national organisations with 1,500 Sub– Onsite facilities have been thoughtfully Branches and over 240,000 members – making it designed to cater for any occasion from the largest ex–service organisation in Australia. corporate events, cocktail parties, birthdays and weddings to casual dining in any of the 3 Located in the heart of the vibrant Chermside onsite restaurants. Offering premium food with precinct, just 15 minutes north of Brisbane’s CBD, first–class service to match is the award winning Kedron–Wavell Services Club is one of the largest Kokoda Restaurant, The Coral Seafood Buffet and and most regarded services clubs in Queensland. the newly renovated HQ Cafe.

Established in 1970, the club has since grown to With 3 food outlets, 5 kitchens including a become an integral part of the local community. dedicated pastry kitchen, over 40 kitchen staff With an unwavering commitment to providing and 30 Chefs – managing a foodservice operation support to former service members of the of this magnitude is not an easy task. Thankfully, Defence Force, their families and descendants behind the scenes to oversee the successful with the provision of welfare, commemorative day–to–day running, is Food and Beverage services, as well as contributing to worthy needs Manager Russell Hickey. within the community. Russell brings to the table decades of experience Kedron–Wavell is actively involved in the wellbeing and passion for the hospitality industry. Having of the local community, funding a range of projects started his love affair with food as a young boy, that make direct contribution to local hospitals, cooking at home with dad, Russell left school at Russell Hickey

Kendron-Wavell Services Club 375 Hamilton Road, Chermside South. Qld Phone: 1300 MY CLUB (69 2582) www.kedron-wavell.com.au the tender age of 17 to pursue his passion – and fryers were also selected to suit performance has not looked back since. requirements while Mareno 90 series equipment was built into the surrounding stainless steel benching For Russell, one of the most challenging yet and refrigeration to suit operational requirements satisfying career highlights thus far has been the and provide ease of cleaning,” Sergei explains. revamp of Kedron–Wavell’s HQ Cafe. This Everest of a project took 2 years of planning and 6 months of But all the chefs agree that their favourite piece construction. of equipment is the handsome Mareno 90 series cooking equipment with custom refrigerated Russell explains , “amongst all the hectic drawers under. “Mareno offers style, functionality construction, we had to close off our old HQ kitchen. and extreme ease of cleaning. The chrome grill An 11–metre shipping container was hauled in and gets a beating throughout the day but at the used as a temporary kitchen. The team cooked out end of service, all it take is some ice to be of this metal box for many gruelling months but thrown on and a quick wipe down, and it’s as we kept the same menu, high standard of food good as new.” and didn’t lose a day of trading. The whole project was a huge learning curve for the entire team, but Russell is extremely pleased with the newly it proved one thing – if you have a good kitchen appointed kitchen that is compact yet efficient setup, anything is possible.” enough to keep up with the busy demands of front of house. The revamped HQ cafe accommodates When it came to designing the HQ kitchen, cafe and up to 320 people with indoor and outdoor covered bar, Russell and his team appointed expert Kitchen alfresco dining, plus a modern menu selection Consultant Sergei Magometovs from Paynter Dixon. where you can order anything from a freshly To maximise the dining experience, a compact yet handmade pizza through to a bowl of deliciously stream lined kitchen was required to cater for the spicy Thai duck noodles. 320 seat cafe. With an array of food and entertainment options “To help achieve this we selected a Comenda AC2A under the one roof, Kedron–Wavell is Brisbane’s rack dishwasher to meet the Cafe’s demand whilst premier leisure destination as well as the social only using a small footprint and we double stacked a hub for local residents, providing year round Lincoln Impinger conveyor oven to increase capacity entertainment and an opportunity to meet friends, in the available space. Rational ovens and Frymaster new and old. 30 News & Events ‘Express Cafe Solutions’ Up Coming cooking demos EVENTS Menumaster | Lincoln | Vitamix | Vollrath Learn how you can increase your production and profits with little space and big ideas.

Comcater will be running Express Cafe Solutions events from September to the end of the year displaying how you can create quick, delicious and cost effective menus for the Fine Food Australia 2013 food-to-go market. Connect with over 1,000 exhibitors showcasing the latest product and equipment. Discover new business opportunities and learn the latest trends and technology. See the calendar below for Date: 9 - 12 September 2013 proposed dates and for Location: Sydney Convention & Exhibition Centre more information visit Darling Drive, Darling Harbour www.comcater.com.au/events

September Tuesday 17th Rational CookingLive (National) Wednesday 18th Rational CookingLive (National) Thursday 19th Frima CookingLive (NSW) Tuesday 24th Frima CookingLive (VIC/NSW) Wednesday 25th Frima CookingLive (VIC/NSW)

The Good Food & Wine Show Brisbane October A dream day out for food fanatics and wine connoisseurs Tuesday 1st Rational CookingLive (National) alike - hundreds of the country’s fi nest food producers, Wednesday 2nd Academy Rational (National) wineries and chefs come together for one sensational Thursday 3rd Frima CookingLive (QLD) weekend. With a line-up that will leave you hungry for more, one day may not be enough! Tuesday 15th Rational CookingLive (National) Date: 8 - 10 November 2013 Wednesday 16th Frima CookingLive (VIC) Location: Brisbane Various Monday 21st Frima CookingLive (NSW) Monday 28th Comcater Express Cafe Solutions Wednesday 30th Rational CookingLive (National) Taste of Melbourne Over 15 of Melbourne’s latest, greatest and hottest November restaurants will fashion special menus of tasting dishes for Monday 11th Frima CookingLive (VIC/NSW) the occasion, including ‘icon dishes’ crafted by the chefs to specially refl ect their philosophy and showcase seasonal Tuesday 12th Rational CookingLive (National) and premium ingredients. Tuesday 19th Frima CookingLive (QLD) Date: 14–17 November 2013 Monday 25th Comcater Express Cafe Solutions Location: Albert Park, Melbourne Wednesday 27th Rational CookingLive (National)

December FIA Tradeshow Tuesday 10th Rational CookingLive (National) These trade shows are an excellent opportunity for Wednesday 11th Academy Rational (National) members to network with like minded individuals and organisations and are only as good as the people who attend, they are only open to the industry and therefore are an excellent forum for members to grow their knowledge and contacts within our industry Date: 19–20 November 2013 To book in to any cooking demonstration event. Location: Coff s Harbour Racing Club, Coff s Harbour Phone: 1800 035 327 Premium Blending Solutions

VITAMIX OFFERS:

• Commercial blenders to suit any food and beverage requirements

• Cutting-edge, heavy-duty American design and manufacturing

• Easy-to-use manual and automatic controls

• Simple cleaning and user maintenance

• Three year parts and one year labour warranty on the motor and base

• One year parts and labour warranty on the container and blade assembly VISIT STAND HJ20

Food Preparation Beverage Preparation Soups, Salsas, Dips Cocktails, Smoothies, Milkshakes, Frappés, Crushed Ice

From chopping delicate ingredients to blending tough purées and smoothies, Vitamix products are designed to reduce prep-time, improve efciency and expand menu offerings.

For your nearest Dealer call 1800 035 327 or visit www.comcater.com.au from the world of Comcater Behind every great menu...

COMCATERCOMCATER bringsbrings yyouou the world'sorld's leadingleading brandsbrands iinn ccommercialommercial ffoodserviceoodservice eequipment:quipment:

See the World of Comcater GetGet inspireinspiredd at Fine FooFoodd AustraAustralia.lia. Visit the Comcater stand to see the latest in ffoodood service eequipment.quipment.

• Live CookingCooking Action • ExExpertpert AAdvicedvice on KitcKitchenhen EEquipmentquipment • Show Only Special OffersOffers Visit us on stand HJ20